Cooking for Diabetics
Diabetic Chicken Breasts Stuffed with Carrot
and Zucchini
2 sm. whole chicken breasts
1 carrots, shredded (about 2 sm.)
1 zucchini, shredded (about 1 med.)
1 tsp. salt
1/4 tsp. poultry seasoning
1 envelope chicken-flavored bouillon
1/4 c. water
With sharp knife, remove skin and excess fat from chicken breasts.
Cut each breast in half, along breastbone; remove breastbone.
From cut side of each chicken breast half, with tip of sharp knife, cut and scrape meat away from rib cage, gently pulling back meat to form pocket; set aside.
In medium bowl, combine carrots, zucchini, salt and poultry seasoning.
Spoon about 1/2 cup mixture into each pocket; secure with toothpicks.
In 10 inch skillet, place chicken, sprinkle with bouillon.
To skillet add water, over medium high heat, heat to boiling.
Reduce heat to low; cover and simmer about 40 minutes or until chicken is fork tender.
Remove toothpicks.
Makes 4 servings, 180 calories per serving